Travel Reference
In-Depth Information
“WAITER, THESE PRICES ARE GIVING ME HEARTBURN!”
INCREASES IN DISNEY'S TICKET COSTS are always sure to grab headlines, but most
people haven't noticed that Disney's restaurant prices rise about as fast. For example,
while the cost of a one-day theme park ticket has increased about 20% since 2010,
the average entree price at Le Cellier has gone from around $30 to $40—an increase
of 42%. Plus, Disney levies a “dining surcharge” during the summer and other busy
times of year. Factoring in the surcharge, an adult breakfast at The Crystal Palace has
increased almost 43% during the same time.
You might need a stiff drink after seeing those menu prices, but alcohol is no bar-
gain either. While the average bottle of wine in WDW costs three times as much as
retail, some wines have much higher markups. For example, a $6 bottle of Placido
Pinot Grigio costs $39 in Epcot and various Disney resort lounges—six-and-a-half
times as much as the retail price. If you rent a car and eat dinner each day at non-Dis-
ney restaurants, you'll save enough to more than pay for the rental cost.
This comment from a New Orleans mom spells it out:
Disney keeps pushing prices up and up. For us, the sky is NOT the limit. We won't be
back.
ADVANCE RESERVATIONS: WHAT'S IN A NAME?
DISNEY TINKERS CEASELESSLY with its restaurant-reservations policy. When you call,
your name and essential information are taken as if you were making an honest-to-
goodness reservation for the restaurant on the date and time you requested. Though
they're called Advance Reservations, most reservations at Disney World don't guar-
antee you a table at a specific time, as they would at your typical hometown restaur-
ant. The Disney rep usually explains that you'll be seated ahead of walk-ins—that is,
those who do not have Advance Reservations.
BOB Disney charges a $10-to-$25-per-person penalty for missing an Ad-
vance Reservation, or if you cancel on the day of the meal.
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